Delicacies of Horseflesh

For serving the table: 100 g of kazy, 0,25 of an onion, 2 table-spoons of green
canned peas.

From the carcass of the slaughtered horse the ribs with flesh are
cut off and the blook is let trickle down for 5-7 hours. The guts are
washed well and kept in salt water for 1-2 hours. The slightly dried
up kazy are cut in strips along the ribs: the broad kazy are cut
in narrow strips and the narrow ones -- in broad strips. The interrib
tissue should be cut with a sharp knife removing cartilages and
without crumbling the fat. Then the meat is salted and peppered, finely
cut garlic is added and the meat is wrapped up in a napkin for 2-3 hours.

The kazy are put in guts the ends of which are tied up. After this,
kazy can be dried, boiled and smoked.

The prepared meat is rubbed with salt and kept for 1-2 days in a cool
place at the temperature of 3-4°C. Guts are washed and
kept for some time in salt water. Meat and fat are cut in
small pieces and mixed. Garlic, pepper and salt are added and
all this is mixed again. Then the guts are stuffed, its
both ends are tied up with a string and they are hung out for
3-4 hours in a cool place.

Shuzhuk is smoked during 12-18 hours over dense smoke
at the temperature of 50-60°C, then dried
up at 12°C for 2-3 days.

For making one karta: 100 g of karta, salt, green pepper or dill
to taste.

The thick part of the rectum is washed without removing fat, then
carefully turned inside out so that the fat should be inside,
washed once more and tied up on both sides.